Homemade peach jam is a sweet and fruity preserve made with fresh, ripe peaches, sugar, and a hint of lemon juice. This easy recipe requires no pectin and delivers a delicious, spreadable jam perfect for toast, biscuits, or desserts. Making peach jam at home is a great way to capture the flavors of summer and enjoy them all year round!
Why You’ll Love This Recipe
- Simple Ingredients: Just peaches, sugar, and lemon juice—no need for pectin.
- Easy to Make: Requires only a few steps and minimal equipment.
- Versatile: Perfect for breakfast, baking, or adding to sauces and glazes.
- Long-Lasting: Can be stored for months with proper canning methods.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 cups fresh peaches, peeled and chopped (about 6-8 medium peaches)
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract (optional)
Directions
Prepare the Peaches:
- Peel and Chop: Peel the peaches by blanching them in boiling water for 30 seconds, then transferring them to an ice bath. The skins should slide off easily. Chop into small pieces.
Make the Jam:
- Combine Ingredients: In a large saucepan, combine the chopped peaches, sugar, and lemon juice. Stir to mix well.
- Cook the Mixture: Bring the mixture to a boil over medium heat, stirring frequently to prevent burning.
- Mash the Peaches: As the peaches soften, use a potato masher or fork to break them down to your desired consistency.
- Simmer Until Thickened: Reduce heat and let the jam simmer for 20-30 minutes, stirring occasionally. The jam is ready when it thickens and reaches a temperature of 220°F (104°C) on a candy thermometer.
Test for Doneness:
- Plate Test: Place a small spoonful of jam on a chilled plate. If it gels and wrinkles when pushed with your finger, it’s ready.
Store the Jam:
- Transfer to Jars: Carefully spoon the hot jam into sterilized jars, leaving 1/4 inch of headspace.
- Seal and Process: Wipe the jar rims, apply lids, and process in a boiling water bath for 10 minutes if you plan to store the jam at room temperature.
Cool and Store:
- Cool Completely: Let the jars cool on a towel or cooling rack for 12-24 hours. Check the seals before storing.
Servings and Timing
- Servings: 3-4 half-pint jars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spiced Peach Jam: Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg for a warm flavor.
- Ginger Peach Jam: Stir in 1 tablespoon of grated fresh ginger for a zesty twist.
- Vanilla Peach Jam: Add 1 teaspoon of vanilla extract for a creamy, dessert-like taste.
- Peach-Berry Jam: Replace 1 cup of peaches with strawberries, blueberries, or raspberries for a mixed fruit jam.
Storage/Reheating
- Storage: Sealed jars of peach jam can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2-3 weeks.
- Freezing: You can freeze jam in freezer-safe containers, leaving room for expansion. Thaw in the refrigerator before use.
- Reheating: If the jam is too thick, warm it slightly in a saucepan with a tablespoon of water to loosen it up.
FAQs
Do I need pectin to make peach jam?
No, peaches have natural pectin, and the lemon juice helps set the jam without added pectin.
How do I make sure my jam sets properly?
Cooking to 220°F (104°C) or using the plate test ensures a proper set. If it’s too runny, continue simmering until it thickens.
Can I reduce the sugar in this recipe?
Sugar helps preserve the jam and achieve the right consistency. You can reduce it slightly, but the jam may not set as firmly or last as long.
What if my jam is too runny?
Return it to the pot and simmer longer, or add a bit of commercial pectin to help it set.
How do I safely can peach jam for long-term storage?
Process filled jars in a boiling water bath for 10 minutes. Ensure the lids are sealed properly by pressing the center; it should not pop back.
Can I use frozen peaches instead of fresh?
Yes, thaw the peaches completely and drain excess liquid before using.
How do I sterilize jars for canning?
Boil jars in water for 10 minutes or run them through a dishwasher cycle with high heat. Keep them warm until ready to use.
Can I make this jam without added sugar?
You can use a sugar substitute or make a low-sugar version, but the jam may not set as well. Consider using low-sugar pectin if doing so.
What can I serve with peach jam?
Spread on toast, biscuits, pancakes, or mix into yogurt. You can also use it as a glaze for meats or a filling for baked goods.
Can I double this recipe?
Yes, but doubling may increase the cooking time and affect the setting process. It may be better to make separate batches for the best results.
Conclusion
Homemade peach jam is a wonderful way to preserve the bright, sunny flavors of ripe peaches. This easy recipe delivers a sweet and versatile spread that enhances everything from breakfast toast to desserts. Whether you’re a seasoned canner or a beginner, this jam is a rewarding project that fills your pantry with jars of golden, fruity goodness. Give it a try and enjoy the taste of summer all year long!
PrintHomemade Peach Jam
This homemade peach jam is sweet, fragrant, and bursting with the fresh flavors of ripe summer peaches. With just a few simple ingredients, you can create a delicious spread perfect for toast, biscuits, or even as a filling for desserts. This easy recipe can be made with or without pectin!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 4 cups of jam 1x
- Category: Condiment, Spread
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 cups peeled, pitted, and diced fresh peaches (about 6-8 medium peaches)
- 2 cups granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 1/2 teaspoon vanilla extract (optional)
If Using Pectin:
- 1 packet (1.75 oz) fruit pectin (powdered)
- 1/4 cup additional sugar (for mixing with pectin)
Instructions
1. Prepare the Peaches:
- Peel, pit, and dice the peaches.
- For a smoother jam, mash them slightly with a potato masher or pulse in a food processor.
2. Cook the Jam (No Pectin Method):
- In a large saucepan, combine peaches, sugar, and lemon juice.
- Cook over medium heat, stirring frequently until the mixture comes to a boil.
- Reduce heat and simmer for 20-30 minutes, stirring often until the jam thickens.
- To test for doneness, place a small spoonful on a chilled plate—if it wrinkles when you push it, the jam is ready.
- Stir in vanilla extract if using.
3. Cook the Jam (With Pectin Method):
- Mix 1/4 cup sugar with the pectin.
- In a large saucepan, combine peaches, lemon juice, and the pectin mixture.
- Bring to a rolling boil, stirring constantly.
- Add the remaining sugar and return to a boil for 1-2 minutes, until the mixture thickens.
- Stir in vanilla extract if using.
4. Store the Jam:
- Pour hot jam into sterilized jars, leaving 1/4-inch headspace.
- Wipe rims clean, apply lids, and process in a boiling water bath for 10 minutes (optional for long-term storage).
- Let the jars cool completely at room temperature.
Notes
- This jam can be stored in the refrigerator for 2-3 weeks or processed in a water bath canner for shelf stability up to 1 year.
- You can reduce the sugar slightly, but it helps with preservation and consistency.
- For a fun twist, add 1 teaspoon of ground cinnamon or a splash of bourbon.